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Gallery Portobello and Zucchini Tacos Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick 2 teaspoons dried oregano 2 tablespoons olive oil Coarse salt and ground pepper 4 medium zucchini, cut into 2-by-1/2-inch sticks 1 medium red onion, halved and sliced 1/4-inch thick 12 (4 1/2-inch) corn tortillas 6 ounces (1 cup) Monterey Jack cheese, shredded 1/2 cup fresh salsa

Cook’s Notes To clean portobellos, snap off stem, then use a small spoon to gently scrape (then discard) the dark gills from the inside of the cap.

Gallery Portobello and Zucchini Tacos

Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Portobello and Zucchini Tacos

Portobello and Zucchini Tacos

Portobello and Zucchini Tacos

Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Recipe Summary

prep: 15 mins total: 45 mins

Servings: 4

prep: 15 mins

total: 45 mins

prep:

15 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick 2 teaspoons dried oregano 2 tablespoons olive oil Coarse salt and ground pepper 4 medium zucchini, cut into 2-by-1/2-inch sticks 1 medium red onion, halved and sliced 1/4-inch thick 12 (4 1/2-inch) corn tortillas 6 ounces (1 cup) Monterey Jack cheese, shredded 1/2 cup fresh salsa

Directions

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.

Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).

Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.

To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Cook’s Notes To clean portobellos, snap off stem, then use a small spoon to gently scrape (then discard) the dark gills from the inside of the cap.

Cook’s Notes

To clean portobellos, snap off stem, then use a small spoon to gently scrape (then discard) the dark gills from the inside of the cap.

Reviews (9)

 Add Rating & Review     62 Ratings   5 star values:        8    4 star values:        17    3 star values:        24    2 star values:        10    1 star values:        3

Reviews (9)

Add Rating & Review     62 Ratings   5 star values:        8    4 star values:        17    3 star values:        24    2 star values:        10    1 star values:        3

Add Rating & Review

62 Ratings 5 star values: 8 4 star values: 17 3 star values: 24 2 star values: 10 1 star values: 3

62 Ratings 5 star values: 8 4 star values: 17 3 star values: 24 2 star values: 10 1 star values: 3

62 Ratings 5 star values: 8 4 star values: 17 3 star values: 24 2 star values: 10 1 star values: 3

  • 5 star values: 8 4 star values: 17 3 star values: 24 2 star values: 10 1 star values: 3

    Martha Stewart Member     Rating: Unrated       10/03/2013   "Roasted vegetables make fine fillings for meat-free tacos; besides the ones used here, try corn, bell peppers, other types of mushrooms, and any type of squash or potato." life insurance quote  

Martha Stewart Member     Rating: Unrated       10/01/2013   We loved it! delicious food  

Martha Stewart Member     Rating: Unrated       10/01/2013   Thats interesting Guthrie and Sons HVAC San Diego  

Martha Stewart Member     Rating: 5 stars       04/22/2013   We loved it! We used portobello, cremini and snow mushrooms along with red and orange peppers, red potatoes, corn- delish!!!!  

Martha Stewart Member     Rating: Unrated       04/18/2013   Looks very tasty in the picture above, better with mushrooms than with the red meat, in any event. I tried it once, in my area there are lots of restaurants Leeds.  

Martha Stewart Member     Rating: Unrated       03/13/2010   This was a quick and easy meal - and tasty too! I didn't have oregano so I used basil. I will def make this again.  

Martha Stewart Member     Rating: Unrated       09/11/2008   Super easy, great tasting, and will serve to others......good posting for us vegetarians. I think that there should be a vergetarian week of recipies for the show because it is so hard to find stuff that is quick and easy to make as well as taste great.  

Martha Stewart Member     Rating: Unrated       07/31/2008   We have been making these for years, they're always a hit. They are the first thing I think of serving if I know I have vegetarians coming to dinner. None of my other guests ever miss having meat when portobellos are used. The flavors are great together, and I absolutely prefer these to "regular" tacos.  

Martha Stewart Member     Rating: Unrated       07/03/2008   As a vegitarian, I think this is GREAT recipe, but I have to disagree on the price of portabellas. Boneless/Skinless chicken breasts are at least $2/lb cheaper here on the west coast. I use portabellas almost on a daily basis and I've yet to see them below $4.99/lb. That said, grilling (on the BBQ) the mushrooms and veggies adds a whole new dimention to their flavor. Same goes for the tortillas. After all, who wants to turn on the oven when it's 100 degrees outside?

    Martha Stewart Member

    Rating: Unrated 10/03/2013

“Roasted vegetables make fine fillings for meat-free tacos; besides the ones used here, try corn, bell peppers, other types of mushrooms, and any type of squash or potato.” life insurance quote

Rating: Unrated

Rating: Unrated 10/01/2013

We loved it! delicious food

Thats interesting Guthrie and Sons HVAC San Diego

Rating: 5 stars 04/22/2013

We loved it! We used portobello, cremini and snow mushrooms along with red and orange peppers, red potatoes, corn- delish!!!!

Rating: 5 stars

Rating: Unrated 04/18/2013

Looks very tasty in the picture above, better with mushrooms than with the red meat, in any event. I tried it once, in my area there are lots of restaurants Leeds.

Rating: Unrated 03/13/2010

This was a quick and easy meal - and tasty too! I didn’t have oregano so I used basil. I will def make this again.

Rating: Unrated 09/11/2008

Super easy, great tasting, and will serve to others……good posting for us vegetarians. I think that there should be a vergetarian week of recipies for the show because it is so hard to find stuff that is quick and easy to make as well as taste great.

Rating: Unrated 07/31/2008

We have been making these for years, they’re always a hit. They are the first thing I think of serving if I know I have vegetarians coming to dinner. None of my other guests ever miss having meat when portobellos are used. The flavors are great together, and I absolutely prefer these to “regular” tacos.

Rating: Unrated 07/03/2008

As a vegitarian, I think this is GREAT recipe, but I have to disagree on the price of portabellas. Boneless/Skinless chicken breasts are at least $2/lb cheaper here on the west coast. I use portabellas almost on a daily basis and I’ve yet to see them below $4.99/lb. That said, grilling (on the BBQ) the mushrooms and veggies adds a whole new dimention to their flavor. Same goes for the tortillas. After all, who wants to turn on the oven when it’s 100 degrees outside?

All Reviews for Portobello and Zucchini Tacos

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Portobello and Zucchini Tacos

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest